peanut brittle - October 27th, 2005 at 01:00 AM
Saw this recipe on Martha Stewart's new show.
It looked so easy and yummy, that I had to share it here.
Peanut Brittle
MAKES 2 POUNDS
This recipe has been adapted from Martha Stewart Living, October 1996.
3 cups sugar
1 cup light corn syrup
4 1/2 cups salted, fresh roasted peanuts (about 1 pound, 7 ounces), skinned
4 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 teaspoons baking soda
Nonstick vegetable oil spray
1. Coat two 12-by-17-inch baking sheets with vegetable spray.
2. In a heavy 5-quart saucepan with lid, combine sugar, corn syrup, and 1/2 cup water. Cover pot, and bring to a boil over high heat, about 5 minutes. Dissolve sugar by carefully swirling pot often over burner. Keeping lid on will prevent sugar crystals from forming; however, should crystals form, wash down sides of pot with a wet pastry brush.
3. Once steam just begins to escape from pot, remove cover and reduce heat to medium. Insert candy thermometer, and continue to boil until temperature reaches 230° (thread stage), about 1 minute.
4. Add peanuts, stirring constantly with a metal spoon until mixture reaches 300° (hard crack stage) and is a rich golden brown, 13 to 18 minutes.
5. Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir with a metal spoon until butter melts; mixture will become foamy. Pour half of mixture down center of each pan, spreading evenly with a spatula. Allow to cool for at least 1 hour.
6. Turn brittle out of pan, and snap it into shards. Store in an airtight container for several weeks.
enjoy!
It looked so easy and yummy, that I had to share it here.
Peanut Brittle
MAKES 2 POUNDS
This recipe has been adapted from Martha Stewart Living, October 1996.
3 cups sugar
1 cup light corn syrup
4 1/2 cups salted, fresh roasted peanuts (about 1 pound, 7 ounces), skinned
4 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 teaspoons baking soda
Nonstick vegetable oil spray
1. Coat two 12-by-17-inch baking sheets with vegetable spray.
2. In a heavy 5-quart saucepan with lid, combine sugar, corn syrup, and 1/2 cup water. Cover pot, and bring to a boil over high heat, about 5 minutes. Dissolve sugar by carefully swirling pot often over burner. Keeping lid on will prevent sugar crystals from forming; however, should crystals form, wash down sides of pot with a wet pastry brush.
3. Once steam just begins to escape from pot, remove cover and reduce heat to medium. Insert candy thermometer, and continue to boil until temperature reaches 230° (thread stage), about 1 minute.
4. Add peanuts, stirring constantly with a metal spoon until mixture reaches 300° (hard crack stage) and is a rich golden brown, 13 to 18 minutes.
5. Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir with a metal spoon until butter melts; mixture will become foamy. Pour half of mixture down center of each pan, spreading evenly with a spatula. Allow to cool for at least 1 hour.
6. Turn brittle out of pan, and snap it into shards. Store in an airtight container for several weeks.
enjoy!
